Now the owners the Red Hook eatery Home/Made — formerly the Tini Wine Bar — have a new way to nourish a foodie community: They’re having a chicken dinner.

And not just any chicken dinner, but a feast of fowl and other poultry protein that was all raised locally.

“We’ve been getting all eggs from [name of farm withheld because the arrangement is a bit on the down-low] and now we’re going to do a full meal with about 25 chickens,” said chef Monica Byrne, who owns Home/Made with her partner Leisah Swenson.

Byrne said the $35 prix-fixe would include coq au vin, a “classic roasted chicken” and some “fun wings.”